Rajma Chawal | राजमा चावल | Veg Main Dish recipes | Chef Ajay Chopra Recipes

Rajma Chawal : North India ki shaan hai Rajma Chawal! Wohi dilli k rajma chawal ka swad le kar aaya hu aaj! Dekhiye ye Rajma Chawal ki recipe aur ghar par banaiye, dilli ke rajma chawal ki yaad na dila di to kehna!!
#rajmachawal#rajma#chefajaychopra#
Serves 2-3
Preparation Time 20 mins
Cooking Time 30 mins
Ingredients
• 1 cup RAJMA soaked over night
• Salt to taste
• 1 tbsp mustard oil
• 1 tbsp oil
• 4 nos big cardamom
• 2 nos green Cardamom
• 4 bay leaf
• 7-8 cloves
• 7-8 black pepper
• 1 cup chopped onion
• 1inch ginger
• 1 green chili
• 3-4 garlic
• 1 tbsp ginger garlic paste
• 1 TSP turmeric
• 1 TSP KASHMIRI CHILLY POWDER
• 1 cup chopped tomato
• 1/4 cup tomato puree
• 1 tsp kasuri methi
• 1 tsp chopped coriander
For jeera chawal
• 1/2 tbsp oil
• 1 tbsp jeera
• 1 nos bayleaf
• basmati rice
• salt to taste
Method
For rajma
• boil soaked rajma with mustard oil, salt, cardamom, cinnamon, cloves, and bay leaf. For 5 whistles
• rajma keep aside for later use
• heat oil in and add whole garam masala (cloves, peppercorn, bay leaf, cardamom, cinnamon) and crackle
• add chopped onion and cook till golden brown
• then add pounded ginger, garlic, green chili
• add ginger garlic paste cook for a while with turmeric and DEGHI Mirch powder
• Add chopped tomato and tomato puree and cook on slow flame add rajma with rajma water add salt
• Finish with Kasuri methi and chopped coriander and serve
• Rajma Garnish with ghee
For jeera rice
• soak basmati rice for one hour
• heat oil in a thick bottom pan
• add Bayleaf and jeera allow it to crackle
• add soaked rice and saute carefully
• add water and salt and allow it to cook on slow flame with lid close for 10 min
• carefully stir the rice to prevent it from burning or sticking to the pan
• Serve rajma chawal with laccha pyaaz and boondi raita papad
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